Description
This Broccoli Casserole with Rice is a comforting, cheesy side dish made with broccoli, cooked rice, and a creamy mixture of condensed soup and cheese. It’s perfect for potlucks, holiday gatherings, or weeknight dinners.
Ingredients
- 2 cups cooked white rice
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 cup mayonnaise
- 1 cup chopped onion
- 3 eggs, beaten
- 2 (10 ounce) packages frozen chopped broccoli, thawed and drained
- 8 ounces shredded Cheddar cheese
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
- In a large bowl, combine cooked rice, condensed cream of mushroom soup, mayonnaise, chopped onion, beaten eggs, and thawed broccoli. Stir until well mixed.
- Fold in most of the shredded Cheddar cheese, reserving about 1/2 cup for topping. Season with salt and pepper to taste.
- Pour the mixture into the prepared baking dish and spread evenly.
- Sprinkle the reserved Cheddar cheese on top.
- Bake in the preheated oven for 45 minutes, or until set and the top is golden brown.
- Let rest a few minutes before serving.
Notes
- You can substitute cream of chicken soup for a different flavor profile.
- Fresh broccoli can be used instead of frozen—just steam it first.
- For a crunchier topping, sprinkle crushed Ritz crackers or breadcrumbs with a bit of melted butter before baking.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 354
- Sugar: 3g
- Sodium: 509mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0.2g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 76mg
